tamago kake gohan
J. Kenji López-Alt
A simple Japanese dish comprised of rice with an added egg or two. The egg yolks give it a creamy, cheesy mouthfeel reminiscent of polenta. It's richer than plain white rice but maintains a neutral, versatile flavor. We enjoyed eating it alongside baked salmon. You could also have it for breakfast or a snack.
Here's what I did to make enough tamago kake gohan for two of us to have as a side with dinner.
- Cooked 1/2 cup dry rice.
- Added 1 egg + 1 additional yolk, 1 tsp soy sauce, 1 tsp mirin to the cooked rice. Stirred vigorously with chopsticks. Topped with sliced scalions.
In the future, I might try it with two egg yolks and no whites at all, to make the texture even creamier.
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